May 13, 2009 By: admin Category: Breakfast/Easy tiffin
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Ingredients:
Raagi flour- 2 cup
Chopped Onion – 1/2 cup
Finely chopped Green Chilli – 2
Salt – to taste
Drumstick leaves – 1 cup
Curry leaves – to garnish
Water – as required
Oil – 1 tsp
Mustard – 1/2 tsp
Urad dhal – 1 tsp
Method:
1. Take a tawa, heat 1 tsp oil and add mustard and allow it to pop and add urad dhal, onion, green chilli, drum stick leaves and pinch of salt.
2. Fry them and add to the raagi flour.
3. Add required salt to the flour and add water and prepare dough.
4. The dough should be comparatively soft that chappathi dough.
5. Take in small portions and flatten it(use grease plantain leaf or clean plastic sheet or a flat plate)
6. Do not make it too thin.
7. Cook it in a dosa pan like ordinary dosa allowing it to cook well on both sides.
8. Serve hot with tomato sauce or can even be had plain.
It is a very healthy and delicious dish which will be filling and good for all age group as raagi is rich in fibre.
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May 02, 2009 By: admin Category: Breakfast/Easy tiffin
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Ingredients:
Rice – 2 cup
Toor Dhal – 3 tsp
Pepper – 1/2 tsp
Jeera – 1/2 tsp
Salt – as required
Red Chilli – 4
Water – 4 cup
Grated coconut – 4 tsp
Oil, mustard, urad and channa dhal – 1 – 2 tsp each
Asafoetida – a pinch
Curry leaves – 1 tablespoon
Method:
1. Grind the rice, toor dhal, pepper, jeera into a rough powder.
( Rice should be broken to half and not to be made into a fine powder)
2. Take a tawa, add oil, mustard, urad and channa dhal along with red chillies and coconut.
3. After sorting, add water, asafoetida, salt, curry leaves and allow it to boil.
4. Now add the half borken rice materials and stir well and turn off the stove when the water is absorbed.
5. Allow it to cool for sometime and start making balls and steam cook it.
Kids will love to have these kind of rice balls as their lunch box dish or as an evening snack or breakfast.
Traditionally this is prepared without salt and had during the fasting days and served with jaggery.
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April 29, 2009 By: admin Category: Variety Rice
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Ingredients:
Bastmati rice -2 cup
Rajma/Kidney bean, groundnut – 1 cup each
Tomato Chopped – 1
Onion Chopped- 1
Ginger garlic paste – 1 tsp
Bay leaf – 1
Ghee – 1 table spoon
Pudina and coriander leaves – little
cinamom -1
cardamom – 1
clove – 1
Salt – to taste
Water – as required
Method:
1. Soak the rajma for over night and pressure cook it.
2. Take a pan, add ghee, bay leaf, cinamom, cardamom, clove and fry for few mins.
3. Now add tomato, onion, ginger garlic paste and cook until raw flavour fades.
4. Add groundnut, rajma, rice, salt, pudina and coriander leaves and add 4 cups water.
5. Mix well and pressure cook it by keeping it sim after one whistle for 10 mins.
6. Open the lid only after pressure subsides.
Protein rich biriyani is ready to be served with onion raita.
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April 27, 2009 By: admin Category: Sambar/Gravy, Sidedish
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Ingredients:
Mulai keerai or amarnath spined – 2 cups(cleaned and chopped)
Moong dhal – 1 1/2 cup
Scraped coconut – 3 tsp
Green chilli – 2
Jeera – 1 tsp
Turmeric power – a pinch
Salt – to taste
oil – 1 1/2 tsp
Mustard – 1 tsp
Urad dhal – 1 tsp
Water – as required
Method:
1. Cook the moong dhal in a pan adding little water. Now add cleaned and chopped keerai to it.
2. Add turmeric and allow it to cook.
3. Take a mixie jar, add coconut, chilli and jeera and make a fine paste by adding water.
4. When the keerai is cooked, add salt, the ground paste and mix well.
5. Allow it to boil for few mins.
6. Garnish with popped mustard and roasted urad dhal.
Nutritious and delicious keerai kootu ready to be served with rice or with chappathi.
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April 24, 2009 By: admin Category: Sidedish
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Ingredients:
Chepan kizhangu(taro root) – 250 g ( wash, cook and remove the outer skin)
Oil- 4 tsp
Chilli powder – 2 tsp
Coriander powder – 1 tsp
Turmeric – a pinch
Mustard – 1 tsp
Urad dhal – 1 tsp
Salt – to taste
Method:
1. Take a tawa, add oil, mustard and urad dhal.
2. Once the mustard pops, add chepan kilangu, chilli, turmeric, corriander power and salt.
3. Mix nicely such that the masala coats over all the chepan kilangu.
4. Allow it to cook so it get roasted.
Chepan Kizhangu or Taro Root Fry
Tasty chepan kizhangu fry is ready to be served as a side dish with sambar saadham.
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